Guest Post from Camine Pappas | I Feel Like Cooking
Meet our friend Camine Pappas. Cookbook author, and recipe developer; a woman with a deep desire to radically transform our everyday approach to cooking by insisting we view the process through a lens of gratitude and wonder.
“I want to dispel the myth that creating truly exquisite food is out of reach for the home cook.” She states emphatically. “I believe everything about cooking offers an unlimited opportunity to discover one’s ability to change the world and oneself, all delivered one bite at a time.”
By masterfully interpretating the short-list of core techniques and processes you will need to begin achieving culinary success, she has given everyone wearing an apron a way to make friends with the science of cooking and fall in love with all its possibilities.
We are proud to partner with Camine as she interprets our Raven’s Original ingredients into the amazing dishes, she calls Bling Cuisine. To contact Camine, buy more of her cookbooks, access more of her recipes, or inquire about cooking classes, click here.
The Forbidden Fruit is Now Making Scones Taste Amazing! See How Apple Butter and White Chocolate Combine for Off-The-Charts Deliciousness.
You may think this dish looks heavenly, but let's back up a bit to the first Creation. I think we can all agree that disobedience is a big thing in the Bible. Aside from all the begats and a few of the best stories ever, it seems clear our history as humans showed our misdirected independence wasn't our best trait. This quickly led to a wrath-filled eviction from paradise, which separated us from what was clearly the nicest place on earth.
And it all started with a little bit of apple.
Remove the whole ignoring what God commands thing, and I have to say that beginning with a little bit of apple is a good thing. Especially when I create a dish made by Raven's Nest Specialty Foods. Now in its second generation of providing delicious jams, jellies, salsas, and more, all across the country, their sinfully good apple butter created one 'heck' of a yummy scone. Whether you want a memorable brunch, or perfect dessert, this recipe fits any occasion. (Fig leaf optional.)
Featured as one of a trio of Mother's Day recipes I'm creating for them this spring, check out all the photos below and the step by step-by-step recipe at the bottom.
Apple Butter Scones with White Chocolate Ganache Frosting
- 2 C All Purpose Flour
- 1/3 C granulated sugar
- ½ t kosher salt
- 1 1/2 Tbsp baking powder
- ½ C cold salted butter cut into small chunks
- ¾ C Raven’s Original Apple Butter
- ¼ C + 2 T heavy cream
- 1 ½ t vanilla extract
- 1 C white chocolate chips
- 1/4 C half n half (more as needed to thin out frosting)
- 1 C powdered sugar
Preheat oven to 450 degrees F. Line a baking tray with parchment paper.
In a large 8 C mixing bowl add the flour, sugar, baking powder, and salt. Mix together with a large spoon. Add the very cold butter as large chunks and using your hands rub the butter between your fingers and palms, working patiently until the butter is about the size of peas and incorporated into flour mixture. It will resemble the consistency of Bisquick. Add the apple butter, vanilla, and cream. With a small spatula mix it in well just until it holds together. Don’t overmix, and don’t worry about bits of flour or dough that stay in the bowl. You want to bring it together quickly. Overworked dough will be tough.
Dump out onto a floured surface and bring it together with your hands until it is a flattened disk about 8 or 9 inches across and 2 inches tall. Cut into 8 pie shaped pieces. Placed on a baking sheet lined with parchment paper. Arrange them close together but not touching, about ¾ of an inch apart. Place baking sheet and scone dough in the freezer for about 3-4 minutes (no more!) then put directly into the hot oven. Bake for about 11 – 14 minutes or until they are browned on the sides and the bottom.
While scones are cooking, mix the white chocolate chips and ¼ C half n half in a glass bowl. Microwave for 20 seconds and then using a wooden spoon, stir. Keep stirring and you’ll see that the partially melted chips will begin to mix with the cream. Do this until no change is visible and only large chunks remain. Microwave again for about 15 seconds and then stir again. This time, as it begins to get creamy and smooth, switch to a whisk and just slowly keep stirring until it is all incorporated. Add the powdered sugar and stir until smooth and a thin frosting consistency. If it begins to get too solid as it cools, just add a bit more cream, about 1 tsp at a time, whisk until smooth. Let scones cool AT LEAST 30 minutes then frost.
Scones freeze well! Keep in airtight container for about 10 days.
Tried this recipe or have some recipe ideas for us? Tell us in the comments!
From our nest to yours!